Whilst Christmas is a time for baking cookies and gingerbread and cakes heavy with dried fruit, I find Easter always calls for a cake with Spring flavours to celebrate. What better, than a light lemon cheesecake!

Ingredients

150g gluten free digestive biscuits*

8 tablespoons unsalted butter

1 tsp cinnamon

600g cream cheese

150g sugar

juice and zest of 2 lemons

3 eggs

In the UK, most major supermarkets sell a “free from” range that includes gluten free digestives. In Germany, I have used both “Butterkekse” and “Spekulatius” for my gluten free cheesecake bases, both from Schär. The latter are only sold around Christmas and they are already spiced, so you wouldn’t need the cinnamon.

Directions

Preheat oven to 200°C.

Crush biscuits – I did this my putting them in a plastic food bag and bashing them with a rolling pin!

Melt the butter.

Mix the biscuit crumbs, cinnamon and melted butter, and press evenly and firmly into a springform tin (my tin was 30cm – keep in mind that the smaller the tin, the thicker the layers of the cake).

Bake for 5 min, remove from oven and leave to cool. Do NOT remove from tin!

Reduce oven temperature to 150°C.

In another bowl, whip the cream cheese until smooth, then mix in the sugar, lemon juice, zest and eggs until there are no lumps.

Pour the cheese mixture in to the tin on top of the biscuit base.

Bake cake for 40 mins or until the centre of the cake is no longer runny.